• 4 Turano Brioche Rolls, toasted
• 1 Tbsp. olive oil
• ¾ cup red bell pepper, finely chopped
• ½ container (3 oz.) baby spinach
• 8 large cage free eggs
• ½ cup whole milk
• 1 tsp. Dijon mustard
• Kosher salt and black pepper
• 6 slices hickory smoked sliced bacon
• 4 oz. aged gouda cheese, sliced

① Preheat the oven to 350°F. Spray an 8×8-inch pan liberally with oil or nonstick cooking spray and line with parchment paper.
② Heat the olive oil in a large skillet over medium heat. Add the red bell pepper and sauté for 3 minutes. Stir in the spinach and continue to cook until it wilts down, about 1-2 minutes more. Season the vegetables to taste with salt and pepper, then transfer to a bowl.
③ In a large bowl, whisk together the eggs, milk, Dijon, salt, and cracked pepper. Fold in the cooked peppers and spinach. Pour the egg mixture into the prepared pan. Transfer to the oven and bake for 20-25 minutes, or until the eggs are just set in the center. Remove from the oven and run a sharp knife around the edge. Cut into 4 squares.
④ While the eggs bake, wipe out the pan used to cook the peppers and spinach and set it over medium heat. Once hot, add the bacon strips. Cook until crisp. Transfer to a paper towel-lined plate.
⑤ To assemble the sandwiches, top half of a toasted Brioche Rolls with an egg square, cheese and 1 ½ slices of bacon. Top with remaining Brioche Roll half and serve.